Slow Cooked Cider-Braised Sausage Casserole with Pancetta and Dumplings

Delicious and heartwarming, this sausage casserole has the fruity flavours from the apple cider, the earthy flavours from the sage and the saltiness of the pancetta.

Ingredients

Serves 4

8 pork sausages

250g smoked pancetta

1 chopped onion

2 minced garlic cloves

2 tbsp plain flour

40g butter

a bag of chantenay carrots

400ml medium-dry cider

300ml chicken stock

fresh sage leaves

1 tbsp wholegrain mustard

Method

1. a cast iron skillet, on a medium heat, brown off the sausages and cook the pancetta until crispy

2. Remove from the pan and set aside

3. Add the chopped onions into the pan with a tsp of butter and cook for 2-3 minutes until slightly golden and soft

4. Stir the flour into the onions and cook for 1 minute and then gradually stir in the cider

5. Bring to the boil so the sauce thickens and add in the chicken stock and whole grain mustard

6. Add the sauce into your slow cooker along with the carrots, pancetta, sausages and fresh herbs

7. Cook on high for 2-3 hours or low for 4 hours or more

8. Whilst the casserole is cooking, combine the dumpling ingredients into a small bowl, add tbsp of water until the mixture can be moulded into balls

9. 30 minutes before serving, add in the dumplings and spoon the sauce over them

10. Serve with creamy mash potatoes and your favourite vegetables